I probably mentioned before that I often shy away from yeast bakes. It’s because of the dough rising (or rather not rising) which I have had trouble with before (or maybe I just ran out of patience).

But fear is here to overcome, so I keep challenging myself with more yeast based doughs and try out rising methods such as the ‘fridge-rising’ whereby you let yeast based dough rise in the fridge overnight. I know it sounds strange as you normally have to find a warm spot to let it rise but there must be some science behind the magic that happens in the fridge overnight when the dough doubles in size.

These little breakfast rolls use that ‘magic’ to their advantage and all you do is have to make the dough the night before, let it rise in the fridge overnight and then form and bake the rolls the next morning for oven-fresh breakfast rolls. The carrot and apple in them makes them so moist that you won’t even need to butter them…

For 16 rolls you’ll need:

• 20g fresh yeast
• 40g sugar
• ca 200ml milk, lukewarm
• 500g flour
• a pinch of salt
• 60g butter, at room temperature
• 2 carrots
• 2 apples
• 1 egg yolk

The evening before:

Mix the yeast with the sugar and 5 tablespoons of the lukewarm milk until it dissolves.

Add the flour and salt to a large bowl, as well as the butter and half of the milk and pour the yeast mix in the middle of it. Knead everything together, adding more milk as needed – you want a soft pliable dough. 

Finely grate the carrots and apples and knead them into the dough before covering the bowl with cling film and putting it in the fridge overnight.

In the morning:

Take the bowl out of the fridge and let it come back to room temperature for 30 minutes. 

Preheat the oven to 200 degrees celsius/ gas mark 6.

Form 16 little rolls out of the dough and place them, evenly spaced apart, on to a baking tray. Brush each roll with a little egg yolk (which you can stretch with a little milk if using a small egg) and bake for 15 minutes.

Leave to cool on a wire rack but have them that morning.